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Vegan Gado Gado with Sun-dried Tomatoes

November 20, 2018

This is Robin's specialty, and one of my favourite repeat meals. It's a variation of the classic Indonesia Gado Gado, with a creamy peanut sauce. And yes indeed, there are sun-dried tomatoes in this stir-fry dish, which may seem strange, or at least I thought so when I first saw Robin add some in... I thought he thought he was making some kind of pasta or something! But seriously, it adds some incredible flavour to this dish and I wouldn't recommend skipping it. 

If peanut isn't your thing, or you're allergic, try using tahini for a nut-free sauce!

 

Watch How To Make It Here

This recipe starts at 5:53

Enjoy!

vegan Gado Gado with Sun-dried Tomatoes 

Recipe PDF

▸ ▹ Vegan, gluten-free 

Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

 

INGREDIENTS: Stir fry

2 cups cooked rice

 

2 tsp oil

2 medium red onions, diced

4 cloves garlic, thinly sliced

1.25 cups (175 g) mock chicken meat replacement

 

4 big handfuls green beans, ends cut, cut in half

2 red bell peppers, chopped

 

1/3 cup (roughly 7) sun-dried tomatoes in oil, coarsely chopped

1/3 cup (80 ml) sodium-reduced soy sauce

2 tsp (10 ml) sambal (or more if you like the heat)

 

INGREDIENTS: peanut sauce

1/2 cup (125 ml) 100% pure peanut butter

1/3 cup (80 ml) water

1 clove garlic

1 Tbsp (15 ml) soy sauce

1/2 lime, juiced

1 tsp (5 g) raw or brown sugar

 

Directions

  1. To a large pan on high heat add the oil, onion and garlic, sauteing for 5 minutes. Add a small splash of water as needed to deglaze the pan. 

  2. Add the mock chicken pieces. Continue to saute until lightly golden. About 5 minutes. Remove from the pan and transfer to a bowl. 

  3. In the same empty pan, add 1 cup of boiling water and the green beans. Cover with a lid and reduce the temperature so the beans simmer in the water. The steam generated will cook the beans, even if they are not completely submerged. Cook for about 7 minutes.

  4. While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a food processor and blend until smooth. 

  5. Back to the pan, add the bell pepper, cover, and cook for another 5 minutes.  It's okay if about 1-2 Tbsp of water remains at the end but if there is any excess, drain it. 

  6. Add back to the pan the onion/chicken mixture, sundried tomatoes, soy sauce and sambal. Stir for a couple minutes until everything is heated through. Serve with rice or other grain of choice, top with the peanut sauce, and garnish with some cilantro. Enjoy! 

 

Notes

  1. Storage: keep in an air-tight container for up to 4 days in the fridge.

  2. Variations: try the stir fry with broccoli or carrots, and the sauce with almond butter or tahini. 

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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